Among traditional blanks you rarely see beans for the winter. Usually, red or white beans are stored dry, as they can be soaked, boiled and used in dishes at any time. However, you should know that their proper preparation is a long-term process. It is much more convenient to spend time one day to open a jar in winter ready meal no different from freshly prepared. Fortunately, there are many recipes for harvesting beans for the winter.

How to survive the winter on beans?

Beans with vegetables - a very common dish, found in cuisines different peoples and each has its own name and cooking features. In Egypt, the popular dish is "ful" - red beans with tomatoes, onions and vinegar, and "koshara" - the same beans or lentils with unbearable for the European stomach hot sauce. The Greeks are very fond of legumes, they have a popular dish of large white beans in tomato sauce - "gigandes plaki". Hindus love "rajma" - red beans stewed with onions, tomatoes and garlic, in the aroma of a special bouquet of spices. In Russia, everyone knows the traditional Georgian dish"lobio" with nuts and onions.

Often recipes for dishes from beans with vegetables are called “monastically”, because in the traditions of many monasteries there is a refusal to use meat. Beans, containing the necessary proteins, successfully replace it. Now, in ordinary families, the tradition of observing fasts is being revived, the two longest Orthodox Lent fall in the winter. This is another reason to study the proposed recipes in the winter without extra hassle retrieve ready-made, tasty and healthy snacks from the cellar.

Food preparation

Any varieties are suitable for canning for the winter, you should only choose intact, full-weight beans proper degree of maturity. For example, black Eyed Peas(wigna), eaten directly in green pods, should not be overripe, when, like ordinary varieties of red beans, they are harvested after the bush has dried. Also, some recipes specifically indicate the degree of maturity.

Before cooking, the beans must be poured cold water at night, and the water will have to be added, as it is strongly absorbed. AT raw beans contains toxins which come out when soaked. In addition, soaking significantly reduces the cooking time. Then the water is drained and the beans are boiled already in fresh water for at least one hour. The condition of the product must be monitored to prevent overcooking. Easily broken with a spoon, but still whole grains are ready for further processing.

In recipes for harvesting beans for the winter are most often present tomato or tomatoes. Here are recipes both with and without tomato. Mushrooms, champignons or oyster mushrooms can be added to any salad.

And one more thing:

Suggested recipes are subject to change. The main thing is that the workpiece is present enough acids (tomato, lemon or vinegar).

Unfortunately, legume dishes are contraindicated for acute disruption gastrointestinal tract as well as gout. Paradoxically, the same beans prevent the development of gout if the body is healthy.

Flatulence, often caused by bean dishes, has become the subject of jokes. Part of it can be avoided by soaking the beans in a solution baking soda. But nursing mothers it is better not to use legumes at all, in order to avoid swelling of the already problematic intestines in an infant.

So, to business.

Beans with vegetables for the winter, recipes for creativity

White beans with vegetables for the winter in a monastic style

Per kilogram of beans - kilogram of onion, kilogram of tomato, three sweet peppers, two carrots, a few cloves of garlic, one and a half glasses vegetable oil, a tablespoon of sugar and one and a half - salt. Seven sterilized 0.5 liter jars with lids.

Rub the carrots through coarse grater, onion finely chopped or chop in a blender, turn a kilogram of tomatoes into puree in the usual way or finely chopped. Grind bell pepper into cubes or strips.

Heat the oil in a deep frying pan, throw in the onion first. Upon appearance golden brown- Dip carrots and peppers in there. How the vegetables are slightly fried- pour the tomato and lay out the prepared and cooked beans (how to prepare - see above). Boil the whole mass over medium heat for 7-10 minutes, stirring often. Finally, add chopped garlic, salt and sugar.

Arrange in still hot sterilized jars to the necks and twist clean lids. The quality and storage of the product depends on the conscientious sterilization of jars and lids.

Mexican bean and corn salad recipe for the winter

• 2 cups beans
• 0.5 kg carrots
• a few small red sweet peppers
• 4 things. onion
• 10 garlic cloves
• 0.5 cup tomato paste
• 800 g canned corn
• cilantro or dill greens
• 0.5 cup sugar and the same amount of vinegar
• three tablespoons coarse salt
• a couple of teaspoons of ground red pepper
• 1 glass of oil

Boil the beans as above. Grate the carrots, cut the bell pepper into cubes. Finely chop onion, garlic, herbs, mix with tomato paste and ground pepper, puree in a blender.

Put the beans in a deep frying pan, pour in the vinegar, oil, salt and sugar. Boil, immediately add tomato sauce. How to boil- pour in bell pepper, after the next boil - carrots and corn. Bring to a boil and roll into steamed jars.

Cabbage salad with beans

Recipe for the whole day or "summer day feeds winter."

Chop 1 kg of cabbage and 1 kg of carrots. 5 kg tomato cut into halves, pass through a grater, discard the skins. onion and Bell pepper(2 kg each) cut into thin half rings. Mix the mashed tomatoes with onions and peppers, season with three glasses good oil. The resulting volume will require approximately 3 tablespoons of salt with a slide and 5 tbsp. spoons of sugar. Add gradually, tasting the tomato.

Put the tomato in a saucepan on the fire and cook for 20 minutes.

Meanwhile beans are ready(preparation, see above) and is waiting for the stage. Together with chopped cabbage and 0.5 cups of vinegar, it is sent to the tomato and stewed for another 10 minutes. The resulting salad is poured directly from the pan into sterilized jars.

Recipe for bean salad with eggplant for the winter

Take a kilogram of beans, carrots, tomatoes, eggplant, sweet peppers, onion. Cook beans according to the charter (see above), liquidize tomatoes, chop the rest of the vegetables in any way. Prepare a deep frying pan or cauldron, pour beans and all vegetables into it, pour 0.5 liters sunflower oil, add 100 g of sugar, your favorite spices and simmer for 1 hour. In the end, do not forget to salt to taste, after each teaspoon of salt, stirring and tasting the mixture. Roll into sterilized jars.

Who is tired of the ubiquitous tomatoes, can try the recipes for other blanks:

Asparagus beans for the winter

You will only need cowpea pods - 1 kg, a liter of water, two tablespoons of vinegar and 20 g of salt.

Wash bean pods remove stalks and sharp ends. Cut into pieces and drop into boiling water for 5 minutes. Remove from boiling water with a slotted spoon and arrange in liter or half-liter jars. Boil a brine of water, vinegar and salt. Pour jars up to the necks, roll up. Sterilize for at least 30 minutes.

Vigna salad with carrots

Wash half a kilogram of pods, cut off both ends and remove the veins, if they had time to form. Cut into sticks and blanch for 7 minutes. Wash up spices(2-3 dill umbrellas, basil, Bay leaf) and put them on the bottom of the jar. Load the pods on top. Grate a couple of young carrots and send them to jars on top of the pods. Chop or crush three garlic cloves and arrange on top of the carrots.

Brine: 0.5 liters of water, 4 teaspoons of vinegar, 50 g of salt. Combine everything, boil and fill the jars with the contents. Roll up.

Pickled beans recipe, no oil

• 1 kg red or white beans
• 2 liters of water
• 80 g salt and 80 g sugar
• Tablespoon of vinegar
• favorite spices

pre-soaked transfer the beans to the prepared water, pour salt and sugar, cook over low heat for an hour and a half. Be careful not to overcook the beans. At the end of cooking, pour out the vinegar. Roll hot into clean sterilized jars. The jar must be completely filled with beans.

Preservation has always been the best way out in case of cold weather or unforeseen situations when you can simply open blanks from fresh vegetables or fruit and use in cooking.

Red, white, spotted or green beans- legumes, which are loved by almost everyone. These fruits saturate well and benefit our organisms. Moreover, it is necessary to think in advance about how to prepare it for the winter.

Classic recipe

Beans and chickpeas - especially healthy foods, rich in substances that ensure the work of the human body for one hundred percent. Vitamins, a large amount of protein, carbohydrates, starch and various minerals are found in these legumes. If you regularly eat them, then your health, well-being and mood will noticeably improve.

In practice, scientists have already verified that canned beans are a versatile product that not only perfectly complements meat and fish dishes, but can also replace them, which is actively used by vegetarians and vegans.

Beans are very low-calorie for a dish with such a usefulness index, namely 90 kilocalories per hundred grams of product. Low the nutritional value allows you to use beans in any form diet food and not only, because beans are ahead of many other products in terms of the quality of easily digestible protein. Canning is not only tasty, but also simple.

To prepare beans for the winter in this way, several simple products and a little time to achieve a fantastic result.

Ingredients:

• kilogram of beans;
• three and a half liters of water;
• one hundred grams of salt;
• one hundred grams of sugar;
• three teaspoons of nine percent vinegar;
• bay leaf to taste;
• cloves, allspice to taste.

Cooking step by step:

1. 1. Pure beans are poured with water, left for two hours if the product is fresh. If the vegetable was dried, then you need to leave it for the whole night.
2. 2. When will it pass right time, the liquid is drained, the water specified in the recipe is re-filled, all the spices, sugar and salt are poured in, sent to the fire.
3. 3. First there should be a strong fire, and when the beans boil, it can be reduced. On average, it takes two hours to cook. After that, vinegar is added to the pan, boiled for a couple more minutes and removed from the stove.
4. 4. Still hot beans need to be laid out in pre-prepared jars, pour marinade, roll up the lids.
5. 5. Banks must be kept under a blanket until cool, then put in a cold place for storage.

With such beans, you can quickly cook borsch, salads, lobbies, serve just like that or in combination with stews.

Beans in their own juice

Products for cooking:

• kilogram of beans;
• half a kilogram of onions;
• half a kilogram of carrots;
• odorless sunflower oil - two hundred milliliters;
• three tablespoons of vinegar;
• salt, sugar and other spices to taste.

The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. Wash the beans in the morning. At this time, the onion is cut into half rings, and the carrots into rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and sent to the stove. When everything boils, you need to reduce the fire and simmer for twenty minutes. After that, already boiled beans go to the vegetables. After another ten minutes, vinegar, all spices are poured in and mixed. It takes another five minutes to cook.

Ready beans are laid out in jars that have been sterilized in advance over moderate heat for an hour, after which they are rolled up with lids. Containers with a dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to prepare snacks for the holidays.

Beans in tomato

Ingredients:

• kilogram of beans;
• kilogram of tomatoes;
• three pieces of onion;
• three teaspoons of salt;
• bay leaf and pepper to taste;
• vinegar - a teaspoon.

Step by step preparation:

• AT large saucepan all the beans are boiled, which were soaked in water for the whole night. The beans go to hot water and cook over low heat until fully cooked.
• Chop the onion, fry until golden brown in oil. At this time, you need to remove the peel from the tomatoes, which will be easier to do if you pour boiling water over them in advance.
• All vegetables, except beans, are put in a pot, boiled until they are soaked. After that, they need to be crushed into a puree using a blender.

• Beans are sent to the puree, all other spices are mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
• Beans with tomatoes are laid out in ready and clean jars, closed with lids. It is required to leave the preservation to cool.
• Beans with tomatoes are great for pasta, bean lobbies, other side dishes to the table.

Preservation of fresh beans

Products for cooking:

• half a kilogram of fresh beans;
• a couple of grams of horseradish root;
• 55 grams of fresh dill;
• 55 grams of parsley;
• two tablespoons of salt;
• a tablespoon of sugar;
• 55 milliliters of vinegar;
• black pepper and other spices to taste.

String beans need to be fried in a pan with the addition of oil. If the pods are very large, they can be cut in half. While the beans are cooking, you should do the marinade. To do this, sugar and salt are poured into boiling water, sent to the stove. Boil for ten minutes, then add vinegar.

Prepare sterilized jars in advance, put the pods on the bottom, pour greens and other spices on top. Next, the marinade is poured, the container is covered with lids and boils in a water bath for half an hour. After that, you need to roll it up and poison it to cool upside down in a cool place in a thick blanket.

Asparagus beans are a special product that, for all nutritional properties looks like a regular red or white. But it differs from it in taste, which allows you to add it to even more variety of dishes.

Beans in an autoclave

An autoclave is a device that makes it easy and simple to prepare food for the winter. If you use it in the right way, the result will be especially stunning and pleasant.

Ingredients for one liter jar:

• one hundred grams of beans;
• one hundred grams of carrots;
• one hundred grams of onions;
• fifty grams of bell pepper;
• fifty grams of vegetable oil;
• three hundred grams tomato juice or sauce;
• a teaspoon of salt and sugar;
• a tablespoon of vinegar.

First you need to soak the beans for five hours, then send them to boiling water. At this time, prepare vegetables: carrots are finely grated, onions and other products are cut into small cubes. When the beans are ready, they need to be poured with tomato juice and put on the stove, adding all the spices and chopped carrots, onions and peppers.

Boil for half an hour so that the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. Ready beans are sent to sterile clean jars, rolled up with lids and put in an autoclave. At one hundred degrees, the dish should reach readiness in twenty minutes. An autoclave is the perfect and easy way to prepare canned seam for the winter.

Which is better for conservation

Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own advantages and disadvantages. Red beans are firmer when cooked and stay firm when opened. White is less caloric than dark, and also a little softer, it is easy to cook mashed potatoes, stews and borscht from it. The difference between them is very small, and the cooking process is almost the same.

What are the benefits of canned beans

To keep the product for a long time, it is customary to preserve it in jars, after which they get especially tasty, nutritious and fragrant dishes. At this method bean blanks retain all useful properties, vitamins and minerals by more than 50 percent.

It is especially low in calories and is suitable for people who adhere to diet type nutrition. Beans improve digestion, heart function, normalize your own heart rate, increase the elasticity of blood vessels and capillaries. Excellent helps with atherosclerosis, stimulates the kidneys and liver, useful for the urinary system. It is actively used in cooking, where animal products are dispensed with.

Beans and other legumes are a godsend in the culinary world, containing a large amount of useful substances, vitamins, minerals, proteins and more. Cooking it is so simple that any novice cook can easily cope with this task at home. In addition, such a blank is much better than purchased in a store. Enjoy your meal!

Canned beans for the winter are widely used in cooking. It can be added to soups, salads or used as an appetizer. It is rich in fiber, vitamins, carbohydrates. It is popular in those houses that observe Fasting. From the number of components given below, 1.5 liters of canned beans are obtained.

Ingredients

• Sugar beans - 1 kg
• Salt rock - 3 tbsp.
• Sugar sand - 0.5 tbsp.
• Vinegar 9% - 2 tablespoons
• Vegetable oil- 1 tbsp

Information

How to prepare beans for the winter at home? Very simple: do canned beans in tomato sauce! We offer you a choice of several simple recipes.

Preservation of beans in tomato. Recipe #1

Ingredients: 1-1.5 kilograms of beans, half a glass of sunflower or olive oil, 1 kg of tomatoes, 2 pcs. onions, vinegar (70%) - a teaspoon, bay leaf - 3-4 pieces, 2.5-3 teaspoons edible salt, allspice - 0.5 teaspoon, black pepper - a teaspoon.

How to do:

1. Wash the beans and soak them in water for 2-2.5 hours.
2. Drain the water that contains the beans and add fresh water, put on the stove.
3. Boil well without adding salt.
4. While the beans are cooking, chop the onion and lightly fry it with vegetable oil.
5. Prepare the tomatoes, wash them, pour boiling water on them, then separate the skin from the tomato and boil in a saucepan, adding salt. Tomatoes should turn out soft during the cooking process. Then you need to mash the tomatoes.
6. Place onions, beans and various spices in a saucepan with tomatoes. Bring the entire vegetable mass to a boil, pour in the acetic acid, then add the contents of the pan to clean jars.
7. Roll up the jars and wrap them in a blanket.

Beans in tomato sauce. Recipe #2

Products: one kilogram of beans, 2.5-3 kg of tomatoes, half a teaspoon of salt, 2 bay leaves, 3 teaspoons of sugar, 0.5 pod hot pepper, 6-7 peas allspice, other spices to taste.

Cooking:

1. Wash the beans and soak them in water for about 3-4 hours.
2. After soaking, pour the beans into large saucepan and fill with four liters of water. Then add salt and sugar, put on a small fire and stir regularly.
3. After boiling, cook for 30 minutes, then discard the beans in a colander.
4. Now you need to make a tomato sauce: scald the tomatoes with boiling water, peel and crush the tomatoes: you can scroll them through a meat grinder or food processor, or you can just rub it on a sieve.
5. Mix the boiled beans with the tomato mass by placing them in a saucepan. Add spices and seasonings: pepper, allspice, cloves. Boil for about 25 minutes, at the end of cooking, put bay leaves in the pan.
6. Arrange in sterilized jars (it is advisable to choose small 0.5 l jars) and roll up.

Preservation of beans for the winter. Recipe

List of products: 5-6 glasses of beans, 1 kilogram of onions, a kilogram of sweet peppers, a pound of carrots, half a glass of sugar, the same amount of vegetable oil, a couple of tablespoons of salt, 4.5-5 tablespoons acetic acid, 2.5-3 liters of tomato juice (can be replaced with a can of tomato paste).

1. The first step is to soak the beans. Leave it overnight in water, and in the morning boil for 40-45 minutes on the stove.
2. Chop the vegetables, if possible, twist in a blender or meat grinder.
3. Put tomatoes, bell peppers, onions, carrots, salt with sugar and sunflower oil in a saucepan. Boil for 60 minutes.
4. Before the end of cooking, pour in the vinegar, distribute it among the jars and roll up.

Preservation of beans at home. Recipe #4

What you need for this: 3 cans of beans (0.5 l cans), a pound of onions, a kilogram of carrots, a liter of tomato juice or a can of tomato paste, 100 g of sugar, salt, 100 g of vinegar, 0.5 liters of sunflower oil.

Cooking:

1. Soak the beans for several hours, and then boil them. Make sure the beans don't overcook.
2. During cooking, cut the carrots and fry in a pan with oil.
3. Cut the onion and also fry for 5-10 minutes.
4. Put beans, onions, carrots, tomato sauce, salt and sugar in a wide saucepan. Cook over low heat for 30-40 minutes, stirring occasionally. At the end of cooking, pour in acetic acid.
5. Put the beans with vegetables in jars and roll up the lids.

How to cook chicken with apples and dried apricots in the oven Photo recipe for pasta with pesto sauce - how to cook pasta with pesto sauce with your own hands

Delicious, satisfying, non-caloric, rich in protein, vitamins and trace elements - beans should be present on our table. This verdict does not seem strange to those who care about their health. Supporters proper nutrition knowing about useful properties vegetables, trying to provide for themselves natural product in winter. Therefore, the question of how to prepare beans for the winter is very, very relevant.

Freeze

This is the leader of the workpiece, in favor of which the following facts speak:

• when frozen, almost all the benefits contained in fresh beans are preserved;
• the vegetable will be as fresh when you defrost it in winter;
• preserved natural taste, so it will be possible to add to different dishes;
• process workpiece lightweight and fast;
• the shelf life of this product is long.

You can prepare beans and bean pods for the winter. Let's start with the pods. Pour cold water boil in a saucepan. At this time, select the smoothest bean pods and rinse. You can take whole pods for cooking, you can cut into large pieces. Drop into boiling salted water. Boil the beans for 5-7 minutes, then drain the water. Let the pods dry in a colander, then arrange them in bags. Now it's time for the vitamin sachets to be stored in freezer. In winter, you will not get enough of this product. Defrost quickly, you can cook with it healthy omelette or add to vitamin soup.

Grain beans are prepared in the same way, only it needs to be cooked a little longer. Winter packages with finished product will help you out when preparing salads. You can just warm it up for a side dish. Also, by the way, you can prepare green peas.

In summer, you want to freeze everything, but there is not enough space for freezing. Properly pack vegetables and berries in bags. Put no more than 0.5 kg of the product in 1 bag so that you can immediately eat defrosted vegetables in winter. Squeeze out excess air from the bag by flattening the bag. The bags should be flat. Agree, you can put a lot in the freezer large quantity such "bricks". Please sign them for convenience.

Canning of grain beans

There are many recipes for canned healthy vegetables. When choosing it, you can be guided by your taste, the preferences of relatives and even the shelf life. And the shelf life is usually canned food long. Open a jar in winter and delight your loved ones. Most popular recipes vegetable canning - the following:

1. In its own juice.

To prepare this recipe for the winter you will need: 1 kg of beans, 0.5 kg of turnip onions, 0.5 kg of carrots, 0.25 kg of sunflower oil, 3 tbsp. l. 9% vinegar, salt and pepper.

If the beans are fresh, start cooking right away. If not, then pre-soak for 8-10 hours. Next, rinse them and put to boil. Chop vegetables - carrots and onions, pour them with oil and simmer for 20 minutes. Add beans to them and continue to boil. After 5-10 minutes, salt, add vinegar and pepper. After a couple of minutes, turn off the fire and - in the jars.

2. Marinated.

All the ingredients for the marinade, except for vinegar, are added to a saucepan in which the beans are filled with water. For the marinade, we need 40 g of salt and sugar plus spices (usually black peppercorns). We cook for an hour and a half. When the vegetable has become soft, add 1 tsp. vinegar. bean snack ready.

3. In fresh tomato sauce.

The uniqueness of the recipe for the winter is in its complete naturalness. For cooking tomato sauce take tomatoes, not tomato paste. 3 kg of ripe tomatoes fall on 1 kg of beans. First, they are prepared separately. Soak the beans, then cook on low heat for half an hour, adding one and a half tablespoons of salt and 2 tablespoons of sugar to the container. Drain the water, put it in a colander.

Let's get the tomatoes. So that they are easily cleaned of hard skin, we pre-pour them with boiling water. Grind the peeled vegetables in a meat grinder. Now we connect tomato puree and beans, add one and a half tablespoons of salt, pepper and cook for half an hour. In the end, everything is as usual: according to the banks.

4. With vegetables.

Save for a long time, until winter, you can now vegetable mix. AT ready salad includes beans (6 cups), tomatoes (3 kg), carrots (2 kg), onions (2 kg), herbs, salt and sugar (2.5 tbsp each) and 9% vinegar (1 tbsp. )

Boil the pre-soaked beans for an hour. Stew onions and carrots, pre-cut. Add chopped tomatoes, greens, peppers to them and boil for 15 minutes. After that, we continue to boil for another half hour already with beans. When the dish is ready, put it in jars.

Experienced housewives advise wrapping jars with a hot dish in a blanket and leaving them overnight so that sterilization continues during this period. If you turn the jars upside down, you can immediately check whether the jar is closed properly and whether air gets into it.

Canning string beans

Delicate bean pods diversify the menu. Preparations for the winter will become delicious addition to already familiar dishes. And how much time is saved. In winter, I took out a jar, and the dish is ready. And it keeps for a long time.

Recipes consist of a small set of products and are easy to prepare:

1. Pickled.

You can pickle green or yellow bean pods by adding a spoonful of salt, 100 g of sugar, 70 ml of 6% vinegar to 1 liter of water. Boiled pods (1 kg) must be tightly packed into jars, pour ready mix salt, sugar and vinegar. After the banks were tightly closed metal lids, boil them for half an hour.

2. With mustard seeds and garlic.

Spices will add spice to the dish. You can experiment by seasoning a regular marinade with grain mustard and minced garlic.

3. With bell pepper.

For 2 kg of pods we take 250 g of red pepper, herbs and 5-6 cloves of garlic. Finely chop the greens, cut the pepper and crush the garlic. We dip all the vegetables in a marinade of 0.7 liters of water, 150 g of sunflower oil, 70 g of salt, 100 g of sugar and 1 cup of 6% vinegar and boil. Add bean pods and continue to boil for another half an hour. And again, not allowing to cool, - on the banks.

Hearty bean dishes will delight the whole family in winter with summer taste.